She Strengthens

A Taste of the Big Easy: Muffaletta-Inspired Pasta Salad

As the sun sets over the Mississippi River, the vibrant city of New Orleans comes alive with its rich cultural heritage and mouth-watering cuisine. Inspired by the iconic muffaletta sandwich, this pasta salad recipe brings the flavors of the French Quarter to your table.

The Perfect Blend of Flavors

This bold and savory salad combines the classic ingredients of a muffaletta sandwich with the comfort of pasta. Salami, provolone, roasted red pepper, celery, pepperoncini, and two kinds of olives come together in perfect harmony. A rich red wine vinaigrette adds the finishing touch, tying everything together with style.

Vegetarian Delight

For your vegetarian guests, our classic pesto salad recipe is a great alternative. Easy to make and packed with flavor, it’s sure to please even the pickiest eaters.

Recipe Details

Yield: 8 servings
Difficulty: Easy
Total Time: 55 minutes
Active Time: 25 minutes

Ingredients

• 1/4 cup red wine vinegar
• 1/4 cup finely diced shallots
• 1 tablespoon dried oregano
• 1 teaspoon celery seed
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar
• 1/2 cup olive oil
• 1 pound small pasta shapes (such as orecchiette, cavatelli, conchiglie, or penne)
• 3 ounces sliced dry salami, cut into small pieces
• 4 ounces sliced provolone cheese, cut into small pieces
• 3 stalks celery, finely chopped
• 1/2 cup chopped roasted red bell pepper
• 1/3 cup pitted sliced black olives
• 1/3 cup pitted sliced green olives
• 1/4 cup finely chopped pepperoncini
• 1/4 cup capers
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper

Preparing the Vinaigrette

In a bowl, whisk together the vinegar, shallots, oregano, celery seed, Worcestershire sauce, and sugar. Let it sit for 15 minutes, allowing the flavors to meld together. Then, slowly whisk in the oil until the dressing is emulsified. Set it aside to await its starring role.

Cooking the Pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, or according to package directions. Drain and rinse well under cold water, then transfer to a large serving bowl.

Assembling the Salad

Add the salami, provolone, celery, pepperoncini, roasted red bell peppers, olives, capers, and parsley to the pasta. Toss until everything is evenly combined. Then, pour in the vinaigrette and toss again to coat. Season with salt and pepper to taste.

Serving Suggestions

Serve this delicious pasta salad at room temperature, or refrigerate until ready to serve, up to 1 day in advance. Pair it with a refreshing Vieux Carré cocktail and a nightcap of lively jazz music for a truly unforgettable evening.